Heat oven to 425 degrees. Spray a large lidded skillet with Pam, and heat over high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and cook without turning, for 7 minutes to brown well.
Turn the heat down to medium-high, then stir in the onion and turn over the chicken and cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 Tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes until fragrant and nicely browned.
Add boiling water, 1/2 teaspoon salt 1/4 teaspoons pepper, then add the spaghetti stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti.
Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
While the pasta is in the oven, in a small bowl, mix together the Parmesan, breadcrumbs, parsley, lemon zest and remaining 1 Tablespoon thyme.
After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to the high broil setting. Sprinkle the Parmesan breadcrumbs over the pasta and chicken, drizzle with the remaining olive oil and return to the center rack to broil for 3 to 4 minutes until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 286 (41%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 136.4mg||42 %|
|Sodium 379.6mg||13 %|
|Potassium 746.2mg||20 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 51.1g|
|Protein 45.6g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 697
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